Ricotta hotcakes

I bought some ricotta at a very popular Oakleigh Greek deli the other day.  Only because it looked so tantalisingly fresh! The only problem is that it doesn't store well, so it needed to be used within days of purchase.  So I decided to whip up some pancakes using the wedge of ricotta and served these for my children after school.  They're so hard to resist when served hot with a drizzle of golden syrup.  Makes about 10.

300g ricotta
1 egg
1 cup milk
2 cups self raising flour
30g melted butter
1 tsp bicarb of soda
corn oil for smearing the fry pan for frying

Beat the ricotta, egg, bicarb of soda and milk with vigour until light and aerated.  Incorporate the flour and butter until a batter is formed of a pouring consistency.

Heat the frypan over medium to high heat.  Once hot add a smidgeon of oil, just to coat the frying pan.  Then pour in batter to make circles 8cm in diameter.  I could fit 3 in at a time.  Once the top is bubbled and edges are firm, turn over and cook for about 2 mins.  Repeat until all batter is used.   Pile on a plate when cooked and serve with the sweetening unguent of your choice!